Pear and Chocolate Cake
125gr cream flour
33gr cocoa powder
¾ tsp bread soda
110gr 53% chocolate drops
150gr caster Sugar
1 tsp. vanilla essence
2 large free-range eggs
120ml full fat milk
3 pears, peeled, cored and cut into chunks
15 to 20 gr broken pecan nuts
Lightly grease a 9inch spring form tin and line the base with a disk of parchment paper.
Pre-heat the oven to 175C.
Sift together the flour, salt, cocoa, and bread soda.
In the bowl of an electric mixer, over a pot of barely trembling water, melt the chocolate and butter.
Do not over-heat.
Once melted (but not hot) add the sugar and whisk for a few minutes.
Next add the eggs and vanilla essence, whisk again until thick and fluffy.
Fold in half the flour and cocoa mix, followed by half the milk.
Repeat to use up all the flour and milk.
Mix well until smooth then scrape into the prepared tin.
Place the pears on top and scatter with pecan nuts.
Bake in the centre of the oven for about 30 minutes. Be careful not to overcook — it just needs to be set.
Once set, remove from the oven and allow to cool before removing from the tin.
Serve at room temperature or rewarmed with cream or ice cream and cinnamon chocolate sauce.
Cinnamon Chocolate Sauce
70gr 53% chocolate drops
¼ tsp. ground cinnamon
1 or 2 tsp. icing sugar
Boil the cream and cinnamon, then pour onto the chocolate drops, allow to sit for a few minutes.
Next stir until smooth, adding the sugar to taste.
Keep hot over a Bain Marie of water.
To serve hot, keep over a small pot of hot water. Can be reheated gently the same way.